📝 I.Ingredients List (For 2 servings)
| Category | Ingredient | Quantity | Notes (Little Tips) |
|---|---|---|---|
| Main Ingredient | Fresh Choy Sum (Chinese Flowering Cabbage) | 300-400g | Choose Guangdong Choy Sum with thick stems and tender green leaves for the best results. |
| Aromatics/Garnish | Garlic | 4-5 cloves (~15-20g) | Mince finely. Feel free to add more if you love the garlicky aroma. |
| Ginger | 2-3 slices (~5g) | Optional, for added fragrance. Can be julienned or minced. | |
| Red Chili Pepper / Bird’s eye chili | A small amount (~5g) | Mainly for color. Julienne the pepper or slice the chili into rings. Optional. | |
| For Blanching | Water | Enough to submerge | Enough to fully submerge the choy sum. |
| Salt | 5g (approx. 1 tsp) | Helps the choy sum retain its bright green color during blanching. | |
| Cooking Oil | 5ml (approx. 1 tsp) | Helps lock in moisture and adds sheen to the leaves |
🔪 II.Detailed Steps
- 1.Preparation 🛁:
- •Thoroughly wash the choy sum. Trim off the older, tougher part of the root end.
- •If the stems are particularly thick, you can slice them in half lengthwise. This ensures even cooking and faster blanching.
- •Smash and mince the garlic. Julienne the ginger (if using). Julienne the red pepper or slice the chili (if using). Set aside.
- 2.Blanching the Choy Sum 🔥 (The key step for crisp, green vegetables!):
- •Bring a large pot of water to a rolling boil over high heat.
- •Once boiling, add 1 teaspoon of salt (approx. 5g) and 1 teaspoon of cooking oil (approx. 5ml). The oil and salt help prevent chlorophyll loss, keeping the choy sum brilliantly green, and lock in moisture and gloss.
- •First, submerge the stem ends of the choy sum into the boiling water. Blanch for about 30 seconds.
- •Then, fully immerse the entire vegetable. Continue blanching for another 60 seconds (total blanching time should be about 90 seconds or until the leaves turn dark green and the stems soften slightly.
- •Key Tip: Do not overcook! Over-blanching will make the choy sum soft and limp, losing its desirable crisp-tender texture.
- 3.Shocking and Plating ❄️:
- •Immediately remove the blanched choy sum and plunge it into a bowl of ice water or cold running water to stop the cooking process. This step ensures a crisp texture and prevents residual heat from making it too soft.
- •Once cooled, drain well and arrange neatly on a serving plate. You can place the prepared ginger strips and red pepper strips (or chili rings) on top for garnish.
- 4.Making the Sauce 🫕:
- •Heat a small saucepan over low heat. Add a little cooking oil (approx. 10ml).
- •Add the minced garlic and chili (if using). Sauté gently until fragrant, being careful not to burn the garlic.
- •Add light soy sauce, oyster sauce, water, and sugar. Stir well to combine and bring the mixture to a simmer.
- •Optional for thickened sauce:Mix a little cornstarch with water to make a slurry. Gradually add it to the simmering sauce while stirring until it slightly thickens. Remove from heat.
- 5.Serving 🍽️:
- •Evenly pour the prepared sauce over the arranged choy sum.
- •Optional final step:Heat a little more oil (approx. 15ml) until very hot and carefully drizzle it over the garlic and vegetables to sizzle and release even more aroma. Serve immediately.
🧂III. Sauce Ratio & Nutritional Information
Precise Sauce Measurements (in grams)
| Sauce Ingredient | Quantity (grams) | Notes |
|---|---|---|
| Oyster Sauce | 15g | |
| Light Soy Sauce | 15g | Steamed fish soy sauce recommended for enhanced umami. |
| Sugar | 5g | Balances saltiness and adds sweetness. |
| Water | 30g | Dilutes the sauce, preventing it from being too salty. |
